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Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork ...
 
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Culinary School Stories

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Culinary School Stories

Dr. Colin Roche, PhD, MBA, CEC, CCE, FMP, CHE

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Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Every Monday we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to facul ...
 
Welcome to the Culinary Libertarian podcast. I want you to succeed in the kitchen if you are baking or cooking. The mystery and amazement of restaurant cooking can feel intimidating. You can do this and I'll help. Listen along to how easy it can be and you can get in the kitchen and get cooking. Support this podcast: https://anchor.fm/dannreid/support
 
Culinary Voices is set to highlight individuals in the Hospitality industry and give them a platform to tell their stories. Culinary Voices is a gateway for these creatives, creators, culinary powerhouses, and the resilient and underrated folks that make this industry thrive.
 
The Culinary Citizen, a podcast about food, diplomacy, and culture, features chefs, academics, and activists who use food as a tool of conflict resolution, diplomacy, and cross-cultural connection. Each episode introduces listeners to a difference concept or theme, and welcome guests from all around the world to discuss.
 
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Stella Culinary School

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Stella Culinary School

Chef Jacob Burton - StellaCulinary.com

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If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.
 
Over half of modern medicines come from food. Conversely, we still use food as medicine. But are either of those a good thing? Dr. Simpson is not only a renown weight loss surgeon, but he's also a certified Culinary Medicine Specialist. That means he spends more time teaching patients to cook than he does operating on them. Culinary Medicine separates out the legitimate science and medicine of food from those who would seek to practice medicine without a license. Where today's nutritional ad ...
 
Welcome to Mumbai to Maine: A Culinary Adventure! I'm Cherie Scott, creator and founder of Mumbai to Maine – a culinary blog and food podcast. When I left Mumbai 24 years ago, I never imagined that one day Maine would be my home. I knew I had to find a portal to somehow share my passion for Indian cuisine and tie it to my deep love for Maine’s rich and dynamic food scene. I created this podcast to bring you some of Maine’s most captivating, thought-provoking and inspiring food stories. So jo ...
 
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show series
 
Being thankful seems also to bring reflection. So, to avoid doing it later, I'm taking some inventory, so to speak, on what I think and where I might go with it. Also, some bits about what's coming, what I hope is coming, and what to look forward to. Find the show note's page and links mentioned here https://www.culinarylibertarian.com/168 --- This…
 
Thanksgiving: The Great American Holiday Presented byPenelope BinghamNine out of ten Americans eat turkey on Thanksgiving, and most do so around a family table. Food and tradition are the heart and soul of this most-loved, most-observed holiday. Thanksgiving has become the origin myth of America and the expression of deeply held American cultural i…
 
GUEST’S NAME: LaToya Larkin CULINARY SCHOOL AFFILIATION: The Art Institute; Houston, TX & Atlanta, GA. BIO: Chef LaToya Larkin, MBA, CCE, has over 20 plus years of expansive knowledge and culinary passion which has led to a lifetime of achievement opportunities. Chef Larkin recently retired from her 8-year position as the Culinary Arts Program Coor…
 
Jill Flores Executive Chef Montana State University – Culinary Treasure Podcast Episode 86 The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Jill Flores Executive Chef Montana State University Bozeman, …
 
Talk Turkey to Me!A Good Time in the Kitchen Talking Turkey & All the TrimmingsPresented by Renee Ferguson“It’s all about an all-American meal—turkey and dressing—and the queen of all things Thanksgiving is cookbook author Renee Ferguson.”Chef Bobby Flay/Food NetworkRenee Ferguson is a cookbook author and former Butterball turkey cooking expert who…
 
Professor Marco Bassani joins me to discuss his book, Chaining Down Leviathan. We discuss some of the duality conflicts that seem to be part of American politics. From where the country started to where it is now is a big leap and a major detour into the big state. How did that happen and why was Calhoun right that it would? Find the book link and …
 
A Tale of Two Food Journalists: ‘Jane Eddington’ of Chicago Tribune, 1910-1930 and Alma Lach of Chicago Sun-Times, 1957-1965‘My Dear Miss Eddington’: Reader Letters andEarly Twentieth Century Food MediaPresented by Emily Martin, University of California, BerkeleyReader letters to early twentieth century women’s print food media were quite common, t…
 
Dr. Ron Paul joins me today to discuss first principles, what they are, and why they are important. What is the opposite of first principles or what happens if a person has none? Find the links mentioned on the show notes page here culinarylibertarian.com/166 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anch…
 
Let’s Eat: Celebrating with Food: Thanksgiving and Korean ChuseokLet’s Eat! Celebrating with Food explores food, culture and history from the American and Korean viewpoints. Learn where people got their ingredients, how technology has changed food preparation, and explore how one ingredient, cabbage, can become very different dishes (sauerkraut and…
 
The Pilgrim Kitchen The Harvest Celebration of 1621: Plimoth Patuxet Museum, Plymouth MassachusettsPresented by John OtaAs part of the research for his book, The Kitchen, John Ota travelled to Plymouth, Massachusetts where he cooked a meal over an open fire with Pilgrim Foodways historian Kathleen Wall. On the 400th anniversary of the Harvest Feast…
 
Put simply, there is no standing for the federal government to fix the price of labor. But, if you aren't sold on that, this episode covers some of the key problems of the government trying "to help." Find the Sowell link mentioned on the show notes page culinarylibertarian.com/165 --- This episode is sponsored by · Anchor: The easiest way to make …
 
GUEST’S NAME: Judy Doherty CULINARY SCHOOL AFFILIATION: Culinary Institute of America, Hyde Park, NY & Johnson & Wales University, Providence, RI BIO: Chef Judy Doherty’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she held her first food service job at 15 and was then accepted into the Culin…
 
The Culture of Mushroomers: What Sparked Your Interest?What sparked your interest in fungi? There are as many different paths to mycology as there are mushrooms on this Earth.Several members have been invited to talk about their paths to kick off the dialogue. Presenters were:Stephanie KowalykGreg MuellerPatrick LeacockNicole OmiotekCatherine Lambr…
 
Legalman joins me today on the podcast to talk about decentralization. At least the states from the central planner, but how much further can decentralization go? Is it necessary to go as small as possible? Find the links mentioned on the show notes page here culinarylibertarian.com/164 --- This episode is sponsored by · Anchor: The easiest way to …
 
Chef Charley Graham Little Star Diner – Culinary Treasure Podcast Episode 85 The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Chef Charley Graham Little Star Diner Bozeman, Montana Subscribe to The Cul…
 
First Catch Your Gingerbread! Plus UK Supper Clubs: What Are They?Sam Bilton, Food Historian and RestauranteurFood historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread.Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbrea…
 
Merriwether returns to the show to discuss fermentation. Yes, of course, beer and wine, but also sauerkraut and KimChi and more. There are a lot of good reasons to ferment foods which includes preserving that food for lean times. The benefits to human health from beneficial microbes is also a good reason to ferment foods. Find more information on t…
 
GUEST’S NAME: John-Michael Collins CULINARY SCHOOL AFFILIATION: DC Central Kitchen, Washington, DC BIO: Chef John-Michael Collins was born in San Diego, CA and from his earliest memories growing up he can remember a life full of abuse, including physical, mental, and sexual. John-Michael tried to end his life at the age of 10 though thankfully his …
 
How Ingredients Shaped a Chefwith Chef Peter HoffmanCome join us as acclaimed New York chef Peter Hoffman, author of the recently published book “What’s Good?: A Memoir in Fourteen Ingredients”,reveals why he combined the story of his career with profiles of the favorite ingredients that he found at his favorite farmers market. Hoffman, founder of …
 
Beijing Duck and the Pandemic: The story of Chicago’s iconic Sun Wah BBQwith Kelly Cheng, General ManagerTimes certainly have been challenging for our nation’s restaurants during these pandemic times. Come join us as Kelly Cheng tells her savory story of her family’s iconic restaurant and its place in Chicago’s culinary history. Kelly will also reg…
 
Larry Cary Pilot House Distilling – Culinary Treasure Podcast Episode 84 The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Larry Cary Pilot House Distilling Astoria, Oregon Subscribe to The Culinary Tre…
 
You, the juror, can judge the law as well as the defendant. But, they won't tell you that. I found someone who will. Being a fully informed juror puts a tremendous amount of power in your hands. The state doesn't want you to know you have power and certainly they don't want you to use it. Find more information about how you can use your power on th…
 
At one time or another, we all have self-doubt and uncertainty. But that's not who you are always. Learning to find the sources of what's holding you back can make success easier and more frequent. It isn't necessarily an easy task, but it is a doable task. Nathan Fraser shares some of what he's learned about how to imagine and achieve your success…
 
GUEST’S NAME: Tadgh Byrne CULINARY SCHOOL AFFILIATION: Technological University, Dublin, Ireland BIO: Chef Tadgh Byrne grew up in Portugal before moving to Ireland at the age of 9. After high school, he went on to study culinary arts at the Technological University in Dublin. After honing his skills in restaurants and hotels around Ireland and Aust…
 
Depression is difficult to manage. This is a follow-up episode to the recent show I did on depression. My guest Antony Sammeroff is a therapist with an interesting take on how each person can find some balance. #depression #covid-19 #selfhelp #meditation Find the show notes page with related links here culinarylibertarian.com/160 --- This episode i…
 
Food additives in the form of chemicals you can't pronounce can be a concern. Some of those chemicals are cancer-causing or allergens. Knowing what is in your food is the first step to knowing what to avoid, or at least reduce. Find the links to the articles mentioned on the show notes page, here culinarylibertarian.com/159 --- Send in a voice mess…
 
GUEST’S NAME: Jorge de la Torre CULINARY SCHOOL AFFILIATION: California Culinary Academy, San Francisco, CA BIO: Jorge de la Torre is the Director of Culinary Arts for Kitchen Network-Park Hill, a non-profit incubator/accelerator/commissary for minority owned businesses and a workforce development learning center in Denver, Colorado. Chef de la Tor…
 
In this listener-inspired episode, I discuss what can be done to improve the state of the lowly leftovers. Whether leftovers from home-cooking or from dining out, something has to be possible to turn them into yummy dishes again. I have some ideas about that. Find the link to the episode mentioned on this show notes page culinarylibertarian.com/158…
 
Cicada vs FungiMatthew Kasson, PhDChicago area is three years away from our next cicada invasion. Meanwhile, we can prepare to help scientists study cicada fungi!Matt Kasson and his lab at West Virginia University are studying the Massospora fungus that infects cicadas. Kasson will be givin us the full story of how this fungi is distributed and how…
 
Umami is a bit of a buzzword these days. Umami is the fifth taste, that hard to describe yet seemingly omnipresent flavor. So, what is it and where is it? In this episode, I discuss some of the foods with umami, how to increase umami, and why that's a very good thing. Find the show notes here culinarylibertarian.com/157 --- Send in a voice message:…
 
Fried okra is a Southern treat, and, frankly, a way of life. You can be anywhere at all and be in the South for just a few moments with just some fried okra. Okra is easy to grow and is key, in my opinion, for a proper gumbo. Find the gumbo PDF linked to the show notes page, here culinarylibertarian.com/156 --- This episode is sponsored by · Anchor…
 
YesOnIP13, a grassroots organization in Oregon, wants to end the beef industry in Oregon. While they may mean well for the cows, they seem to have no regard for the humans impacted by losing their businesses. Find the show notes page with links mentioned here culinarylibertarian.com/155 --- This episode is sponsored by · Anchor: The easiest way to …
 
FOOD IN THE GILDED AGE: What Ordinary Americans Ate with ROBERT DIRKSEmeritus Professor of AnthropologyIllinois State UniversityAmerica’s Gilded Age, the last quarter of the nineteenth century, is renowned for the excesses of robber barons and tycoons. The lavishness of their tables impressed contemporaries and historians alike. But what about the …
 
Rachel Kennerly joins me to discuss the expected and not expected aspects of the cannabis business. We also discuss the states that either made it legal or look the other way and how that benefits people in pain. Find the show notes page and links to Rachel's show here culinarylibertarian.com/154 --- This episode is sponsored by · Anchor: The easie…
 
Raw milk is maybe the best whole food you can consume, but you may not be able to get it. Learn from Mark McAfee, founder of the Raw Milk Institute, why raw milk is so good and why you should find it. Find the links to Mark's website on the show notes page link culinarylibertarian.com/153 --- This episode is sponsored by · Anchor: The easiest way t…
 
This is my recent guest appearance on the Paradocs podcast. Eric Larson and I discussed food and cooking, health and wellness, and what to do with an eggplant. Find the link to the Paradocs podcast on the show notes page here culinarylibertarian.com/152 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/…
 
About the genus Leccinum and other interesting boletesPresented by Beatriz Ortiz-Santana, PhDBeatriz Ortiz-Santana is a Research Scientist and fungarium curator at the Center for Forest Mycology Research (- USDA, Forest Service, Northern Research Station) in Madison, Wisconsin. Ortiz-Santana received her PhD in Biology from the University of Puerto…
 
This is my appearance on another podcast discussing the Robin William's movie, Mrs Doubtfire. This might not be a view you thought of, but it is an interesting one to consider. Find the Last Nighter show notes link on this show notes link here culinarylibertarian.com/151 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. …
 
Chicago Trib’s New Restaurant Critics Exposed!Meet Louisa Chu and Nick KindelspergerTime was we could never get a Chicago food critic to speak to our group; they religiously refused to reveal their identities in public. That is until about three years ago when the Tribune’s esteemed food critic, Phil Vettel, published a story in the paper, complete…
 
Chicago Trib’s New Restaurant Critics Exposed!Meet Louisa Chu and Nick KindelspergerTime was we could never get a Chicago food critic to speak to our group; they religiously refused to reveal their identities in public. That is until about three years ago when the Tribune’s esteemed food critic, Phil Vettel, published a story in the paper, complete…
 
Passion for Persia Showcasing a Dazzling Culinary HistoryPresented by Naomi DuguidTraveler, writer, photographer, cookHere in the west, though we may know a little about the great Persian empires of times past, we have been cut off from an appreciation of Persian culture by complicated geopolitics. And we’re not familiar with the old deep-rooted co…
 
Maybe 50% of Americans have depression. That's up since Covid restrictions went into place. Blame the politicians for sure, but first, find out if you are depressed and then take steps to treat it. In this personal episode, I discuss my self-diagnosed depression and what I'm doing about it. Find the show notes page and links to works cited, and the…
 
The lowly peanut, but not really, gets little respect, it seems. It's been around for a long time and nearly every culture has a use or two for peanuts. This episode is a quick introduction to the peanut and a few recipes for peanuts. Find the show notes here culinarylibertarian.com/149 --- Send in a voice message: https://anchor.fm/dannreid/messag…
 
Viennese Cuisine Prior to 1938Susanne Belovari, ArchivistThe famous Wiener Küche had long been a collective culinary tradition of Jews and non-Jews alike. It was perhaps the perfect example, in an imperfect and Anti-Semitic city, of two formerly distinct groups moving towards each other and integrating while daily creating, cooking, and eating one …
 
What are we to get from our political affiliations and why does it never seem to matter who wins any election? They still plunder and usurp power. Is this really the best there is or are we apathetic and have stopped wondering what else exists? Find the show notes and links mentioned here culinarylibertarian.com/148 --- Send in a voice message: htt…
 
What is sovereignty, where does it come from, and can it be removed? My chat with Daniel McAdams is a leisurely stroll through some history of sovereignty starting with the Treaty of Westphalia to today. Not an academic egghead approach, but just thinking about what it means to be in charge of one's self. Find the links on the show notes page culin…
 
GUEST’S NAME: Will Glass CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL BIO: Will Glass, co-owner and co-founder of HotSugarPop LLC, was born and raised in Pittsburgh, PA. Will developed a passion for Culinary Arts in high school and attended Johnson & Wales University in North Miami, earning a bachelor’s degree in Culinar…
 
Mark Kreslins discusses the bloodless and swift option of secession to help ease the deep various polarization in the US. Find the links to the books Mark mentioned and contact information on the show notes page culinarylibertarian.com/146 --- Send in a voice message: https://anchor.fm/dannreid/messageSupport this podcast: https://anchor.fm/dannrei…
 
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